Basic Buddhist Vegetable Dish Recipe
Ingredients
1/2 c. lily buds
2 T. cloud ear mushrooms
2 oz. bean threads, cut in 3 inch sections
3 sticks dried bean curd, broken into 2 inch lengths
1 c. shredded bamboo shoots or straw mushrooms, drained
1/2 c. ginkgo nuts, drained
1/2 c. bean sprouts
1/2 c. bok choy, cut in 2 inch lengths
4 deep-fried bean curd cakes
2 c. water
3 T. soy sauce
1 tsp. sherry
1/2 tsp. salt
4 T. oil
1 T. cornstarch
Pinch sugar
3 T. water
1 tsp. soy sauce
1/2 tsp. salt
Few drops sesame oil
Directions
Soak first 4 items for at least 1 hour.
Drain each well.
Combine water, soy sauce, sherry and salt.
Heat oil in large pan.
Add all vegetables and stir fry 5 minutes.
Add water-soy mixture and heat quickly; cover, lower heat and simmer until vegetables are tender, 15 minutes.
Blend cornstarch and sugar to a paste with remaining water, soy sauce and salt.
Stir into vegetables until sauce thickens.
Drain each well.
Combine water, soy sauce, sherry and salt.
Heat oil in large pan.
Add all vegetables and stir fry 5 minutes.
Add water-soy mixture and heat quickly; cover, lower heat and simmer until vegetables are tender, 15 minutes.
Blend cornstarch and sugar to a paste with remaining water, soy sauce and salt.
Stir into vegetables until sauce thickens.
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